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1
Preheat the oven to 375 degrees F and grease a bread loaf pan or line it with parchment paper.
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2
In a small bowl, combine cornmeal, brown rice flour, baking powder, baking soda and salt. Set aside.
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3
In a separate bowl, whisk together the sugar, egg, milk, pumpkin puree, and vegan butter. Add your dry ingredients and mix until you have a nicely combined, gorgeous orange batter. Pour the batter into your loaf pan and bake for about 20 minutes. You can test the doneness by inserting a cake tester into the center of the loaf and if comes out clean/dry, you're golden.
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4
Let the loaf cool and then slice it into 8 - 10 slices - oh baby, it's French Toast time!
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5
Now, simply whisk all of the batter ingredients together (like scrambled eggs) in a cake or pie pan.
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6
Warm the oven to hold your completed French Toast. Heat a cast iron skillet or griddle pan on the stove over medium heat. When heated, drop a dash of vegan butter into the pan and swirl it around to coat the surface.
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7
One at a time, coat the slices of cornbread in the egg batter. Place one side down in the batter, then flip it over to cover the other side, then place in the skillet. Cook like you would a pancake, about 2 - 3 minutes per side.
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8
Place your cooked French Toast slices in the warmed oven until the batch is done. Repeat with the remaining bread and batter.
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9
Serve with vegan butter, a sprinkle of cinnamon and warm Vermont Maple Syrup.
